cottage cheese banana pudding
This creamy cottage cheese banana pudding is a healthy twist on a classic dessert. Layers of ripe bananas, cottage cheese, vanilla wafers, and banana pudding mix create a rich, satisfying treat with less guilt. Perfect for brunch, snacks, or a light dessert!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cup cottage cheese (2% milkfat) blended smooth for creamier texture
- 4 ripe bananas sliced 0.25 inch thick
- 1 package instant banana cream pudding mix (3.4 oz)
- 2 cup whole milk for mixing with pudding
- 24 pieces vanilla wafer cookies about 1.5 cups crumbled or 1 cup whole for layering
- 0.5 cup heavy cream whipped medium stiff peaks
- 2 tbsp powdered sugar stirred into whipped cream for stability
Instructions
Preparation Steps
- In a blender or food processor, combine the cottage cheese with 0.5 cup of whole milk. Blend until completely smooth and creamy. Set aside.
- In a medium bowl, whisk together the banana pudding mix and remaining 1.5 cups of milk. Let stand for 5 minutes until thickened.
- In another bowl, whip the heavy cream with powdered sugar until soft peaks form. Fold one-third into the blended cottage cheese mixture to lighten it, then fold in the remaining whipped cream.
- In a 2-quart glass serving dish or trifle bowl, begin layering: half of the vanilla wafers, half of the banana slices, half of the pudding mixture, and half of the cottage cheese cream. Repeat the layers in the same order.
- Cover with plastic wrap and refrigerate for at least 1 hour (preferably 2 hours) to allow flavors to meld and layers to set.
- Serve chilled. Optionally top with a dollop of whipped cream and a banana slice before serving.
Notes
For best results, use ripe but firm bananas to avoid mushiness. The cottage cheese layer adds protein and creamy richness without a curdy texture if blended well. This dessert is delicious up to 36 hours refrigerated.